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Wednesday, November 4, 2009

MARENGO CHICKEN

HISTORY: This recipe dates back to the typical Alexandrian victory of Napoleon against the Austrians in the famous Battle of Marengo (June 14, 1800).
It seems that the French general after his victory in a tavern in the country ordered something special. He was served a chicken cooked with ingredients available given the situation. The chicken was cooked in broth with mushrooms, crayfish and wine Madeira led by the French army.
1 chicken of about 1 kg, 1 cup oil, flour, salt and pepper, 400 g tomatoes, 1 clove of garlic, 1 glass white wine, 200 grams mushrooms, parsley, lemon juice, 6 slices bread, 6 eggs, 6 crayfish, broth.

Ingredients:

1 chicken of about 1 kg, 1 cup oil, flour, salt and pepper, 400 g tomatoes, 1 clove of garlic, 1 glass white wine, 200 grams mushrooms, parsley, lemon juice, 6 slices bread, 6 eggs, 6 crayfish, broth.

Preparation:

There is no recipe "official", but have spread countless variations, for example with or without crayfish. Clean and cut the chicken into pieces and pass it in flour. Brown the floured chicken with oil and garlic. Blanch the tomatoes and remove skin and seeds, cut into cubes. When the chicken is browned, add some white wine and add tomatoes. Cook with lid on medium heat for 10 minutes. Clean and slice mushrooms, add chicken and cook another 15 minutes.
In a saucepan bring to a boil a glass of white wine, salt, crayfish, cook for 5 minutes, drain and keep warm. To toast the slices of bread in another pan and fry the eggs in oil, keeping them well separated. Control the timing, pour the lemon juice and parsley finely chopped chicken in the casserole, mix, and salt. On a dish having a slice of bread on which the egg gently fried, next to the chicken with its gravy and garnish everything with a crayfish. (taken from the site of the town of Alexandria)

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